No verified photo yet. We would rather show you the name than a picture that is not the real dish.
In General Santos, the tuna capital of the world, the prized cut is not the loin: it is the panga (jaw and cheek), juicy, fatty and tasting of the sea. Charcoal-grilled, eaten with vinegar and chili.
Ingredients
1 tuna collar (~400-600 g)
Soy, calamansi and garlic marinade
Salt and pepper
Vinegar-onion-chili dip
420–560 kcal per typical serving.
1 collar shared by 2 + rice (estimated from the typical recipe)